Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece of fried beef.
Until recently, only cuts from premium cuts were preferred to be called steaks, but now the so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.
We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how to handle them better: using a frying pan, charcoal grill - and contact grill (using the example of Tefal Optigrill+).
The general rules for cooking steaks are the same. First of all, the meat must be pulled out of the refrigerator and wait until it warms up to room temperature - this will take from half an hour (for portioned pieces) to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and getting a golden crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, displaced by the compressed proteins into the center of the piece, evenly disperse over it. Is it possible to bring a steak to readiness in the oven after a quick fry? Oh sure. When should you salt a steak - before cooking or after? Opinions on this matter are different, so the answer is this: try it both ways - and choose the end result that you personally liked.
Many people in our country still do not trust lightly fried meat - as they say, with blood. So, there is no blood in the steaks, almost all of it comes out of the carcass after slaughter before cutting at the meat processing plant. If you like well done, fry like this; but remember: all recommendations for optimum doneness are based on the experience of chefs and butchers over the years - and there are steaks that, when cooked to a degree of well done, turn into a real sole.
The difference between the degrees of doneness is determined by the temperature in the very center of the steak. Blue (very low roast) - 46–49 degrees, rare (low roast) - 50–55 degrees, medium rare (medium-low roast) - 55–60 degrees, medium (medium roast) - 60–65 degrees, medium well (medium-strong frying) - 65–70 degrees, well done (full frying) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and believe that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already fully fried at 64 degrees.
It is important to remember that it is best to remove the steak from the fire at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of roasting during the rest.
And here's how to properly grill steaks on a contact grill, a handy modern device that makes frying large cuts of meat extremely easy. Chef Konstantin Ivlev tells - on the example of Tefal Optigrill. This device in the "Red Meat" mode automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of roasting.
Classic steaks
Steaks from the best parts of the carcass, which take up only 10-12 percent of it, which is why they are so expensive - and of course, because they are considered the most delicious. Rib-eye, cowboy-steak (the same rib-eye, only with a bone), tomahawk (rib-eye with a long bone), striploin, filet mignon, chateaubriand, tibon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to spoil the steak. The contact grill Optigrill, for example, finds out the thickness of the piece itself and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.
ribeye
Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the rib cage of the bull - from the 6th to the 12th rib. In the US, bone-in ribeye is often referred to as rib steak, and boneless ribeye is often referred to as spencer steak, or ribeye proper. In Australia, on the other hand, a bone-in steak is called a ribeye, and a boneless variant is a scotch fillet (“Scottish fillet”).
Rib-eye consists of muscles that have minimal stress during the life of the animal, so the meat fibers here are soft and tender. This steak has four muscles - spinalis dorsi (the upper part of the steak, very fatty, with loose meat fibers, it is considered the most delicious part, it is separated from the rest of the steak by a large fat layer) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was in the head, the more spinalis dorsi will be in the steak, respectively, the tastier and more valuable it will be.
Due to the significant content of fat and its uniform distribution throughout the piece of meat, this is the most unpretentious in cooking and guaranteed to be delicious, juicy and soft steak. The fat is also responsible for the nice buttery nutty flavor that comes with a cooked steak. When heated, it melts and impregnates the already soft fibers, making them even more juicy and melting in the mouth.
The ideal degree of roasting ribeye - medium rare, amateurs appreciate rare, but medium will also be good. Preparing this steak is very simple: salt, sear each side and sides of the ribeye in a very hot skillet or charcoal grill for a minute. The entire searing process will take approximately four to six minutes for a medium 300g steak, during which time the steak will reach medium rare. If you want to brown the meat better, lower the heat or transfer the steak to a cooler section of the grill and bring to your desired doneness.
cowboy steak
This is the same ribeye, only on a short rib (in Russia it is often called a cowboy steak and simply ribeye on the bone). The average weight is 600 g. If you cook a cowboy steak on a charcoal grill, then at first it is better to sweat it for fifteen to twenty minutes in a cold zone, turning every five minutes, and then quickly fry it on both sides over high heat until an appetizing crust forms. If cooking in a skillet, then you need to quickly fry it over high heat on all sides, including the edges, and then send it to the oven, heated to 200 degrees (the time it has to spend there depends on the desired degree of roasting; the easiest way to control it is with using a temperature probe). The recommended degree of roasting is medium.
This steak looks like a tomahawk - a ribeye on a long stripped rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing gimmick to help sell a bone for the price of marbled beef. Many sellers and chefs, however, argue that the meaning of the bone is not only in the visual wow effect - but in the rich flavor that it gives to the meat. The statement is debatable: she will pass it to the broth with much greater success than to the fried steak. In addition, for a tomahawk, you will need either a grill or a decent-sized frying pan. Treat a tomahawk the same way you treat a cowboy steak.
Striploin
It’s also a New York steak (it got its name because it was a specialty of the Delmonico "s New York restaurant). It is cut from a thin loin located in the lumbar region of the carcass after the 13th rib. There is a strip along the perimeter of the steak fat, sometimes it is cut off.
Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It is more aromatic than ribeye, with a pronounced meaty taste - but you need an eye and an eye for strpiloin. It is very easy to dry it out, you need to cook striploin first on high heat, then on slow (in the case of a charcoal grill, first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. It is best to season this steak with only salt and pepper so that nothing interrupts the taste of the meat.
filet mignon
Steak from tenderloin, that is, a large psoas muscle. This muscle is practically not involved in the life of animals, it has almost no connective tissues, so it remains very soft. A whole tenderloin is a long piece of meat resembling a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it is the most delicate in taste. It is cut into small cylinders - the thickness varies from 3 to 6 cm.
One animal, on average, can only produce 500 grams of meat for a filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like him too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy velvety tenderness, but by no means meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conditionally called the “female” steak (as opposed to the “male”, brutal “New York” or teebone).
When cooking filet mignon, you need to fry for four minutes on all sides, and then leave to rest for five minutes, wrapped in foil, or fry on all sides until a good crust and send for 10 minutes in the oven. The recommended degree of roasting is medium, it is almost never cooked with blood. To make the filet mignon more juicy, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with fragrant complex sauces.
Konstantin Ivlev tells how to cook filet mignon in a contact grill.
Chateaubriand
Chateaubriand is also made from tenderloin - only from its wide part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not constitute any digestive problem. Probably, this was the viscount and writer Francois-Rene de Chateaubriand, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high quality cattle was raised.
When cooking Chatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of roasting on a quieter fire - or send it to the oven, heated to 200 degrees for 15–20 minutes, depending on the desired degree of roasting. Then you need to let the steak rest in a warm place. Classic Chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.
Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth and butter with parsley. Now most often Chateaubriand is accompanied by sauce.
Tibon
The name (T-Bone Steak) is fully consistent with the appearance - it is a steak of two pieces of muscle separated by a T-shaped bone. On the one hand - a tender lean tenderloin, on the other - a brutal striploin with a rich meat taste. The farther from the head the steak was cut, the larger it is and the more tenderloin (filet mignon) it contains. The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. The Florentine steak is also a teebone or porterhouse, only, as a rule, from beef of the Italian breeds of Chianina and Marreman. Kuban steak, invented by Takhir Holkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Club steak is close to t-bone: a bone-in steak taken from the end of a thin edge, where the proportion of tenderloin is negligible.
Since the teebone is essentially two different steaks in one, you need to cook it carefully so as not to overdry the tenderloin, while the striploin is not yet ready. You need to fry it in a pan over moderate heat - for 15-20 minutes, turning every 2-3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring over moderate heat, placing the part with the tenderloin in the colder zone. Then - be sure to let the steak rest. With a charcoal grill, the same recommendations. The ideal degree of roasting is medium rare. However, the same degree in different parts of the teebone is not always achieved, and if it turns out medium rare for the tenderloin, then medium for the striploin.
Alternative steaks
This is the name of steaks from those parts of the carcass that the majority did not even consider to be steaks before and which were previously intended for baking, stewing - or for minced meat. But it turned out that if you handle them correctly, then in a pan or on a grill, alternative steaks turn out to be excellent. This is the meat may seem harsh but it has a rich beef taste and is significantly cheaper than premium cuts (the difference in price comes up to three times) . Alternative steaks can also be marinated to soften the meat and add new flavors to it. Recommendations for cooking on a pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of roasting you need and wait for the corresponding signal in the Red Meat mode.
Skort steak
Diaphragm steak, an unpaired girdle muscle that separates the thoracic and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.
A skirt steak is usually called only the softer part (inside skirt), which refers to the hem, but sometimes the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).
This steak has large fibers with interlayers of fat, and when cooked properly, it is very juicy, although tougher than premium cuts from a thick or thin edge. To soften the meat, it is recommended to pre-clean it from numerous films and lightly pre-marinate (onion or citrus marinades are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skint steak is to make small mesh cuts on both sides of the steak before marinating. Marinated steak is fried quickly, 3 minutes on each side.
However, you can do without marinade, just season the skirt steak with salt and pepper and brush with vegetable oil - and now the main thing is not to overdry: the steak is very thin, so fry it over moderate heat. 10-15 minutes, turning every 2-3 minutes, optimal roasting is medium rare.
Machete
About the machete steak (aka outside skirt), everything is basically said a little higher: it is a thin and long steak from the diaphragm, so named because it resembles a Latin American agricultural knife in shape. Handle the machete in the same way as the skint.
And here are Konstantin Ivlev's tips for cooking a machete steak in a contact grill.
flank steak
Flank steak, that is, from the inner fleshy part of the carcass, located between the ribs and thigh closer to the inguinal region of the animal. This cut produces rather tough and lean steaks, but they taste very bright, with a distinct meat flavor. It is most reasonable to marinate the flank steak - at least for a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; a combination of vegetable oil, wine vinegar, garlic and soy sauce and honey; a combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or pan for about ten minutes, turning regularly, until medium rare, maximum medium. (In a contact grill, of course, it is not necessary to turn over.)
butcher steak
Steak from the meaty part of the diaphragm. In English it is also called hanger steak or hanging tender, in both cases the word "hanging" is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called butcher steak because butchers often did not sell it, but kept it for themselves - both because of its not too showy appearance, and because of the rich meat taste and aroma with which it resembles a flank steak. Some claim that butcher's steak tastes like liver, but you can also call it a bloody taste.
A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into narrow two parts.
This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to overdry its tenderness. So you can fry it with minimal seasonings like salt and pepper and a branch of thyme in vegetable oil with a little butter - 5–6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and acidic environment (the base is citrus fruits, wine, wine vinegar), and fry just as briefly, constantly turning over.
Chuck roll
Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (this is a neighbor cut), but it is rather stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after pre-marinating - for shish kebabs. It can also be marinated for steaks. Or, having salted and peppered and cut in several places the vein passing through the steak (due to this, it will become somewhat softer during cooking), fry for a couple of minutes on each side over high heat, cook on slow, also turning over every couple of minutes. The recommended degree of roasting is medium.
Top blade
Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second tenderness and softness (after tenderloin) part of the carcass, moreover, it costs two times cheaper.
The top blade is split in two by connective tissue - and this creates problems when frying: the high temperature turns it simply into rubber. The way out is just to carefully avoid it with a knife on a plate. Or pre-marinate the steak - the base options are the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness, but for the Maillard reaction that provides a beautiful crust, which includes sugar and amino acids).
flat iron
This is the same outer part of the shoulder blade as the top blade, only cut differently. If you cut a cut across, so that the connective tissue runs in the middle of each piece, this is a top blade. If long and flat strips of meat are removed from the vein, then you get two flat irons. They are fried either in whole pieces or divided into two halves. The recommended degree of roasting is medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate the flat iron if you like, but it's good with minimal spices - like ribeye.
In addition - a story by Konstantin Ivlev about how best to fry this steak in a contact grill, after marinating the meat in honey-mustard-oyster sauce.
Denver
A steak made from a small muscle located between the cervical spine and shoulder blade. This is the most tender part of the neck cut: unlike the chuck roll, the Denver is a relatively soft steak. A relatively new cut - it was first introduced to the market in 2009 (the industry does not stand still, and butchers are still isolating interesting pieces from the carcass that are suitable for steaks). The best steaks come from an aged cut, and a marinade will not interfere with Denver. The optimal degree of roasting denver - medium
The youngest steak, American meat expert Tony Mata, singled it out in 2012 (by the way, it was he who invented the flat iron in 2003) - from that part of the shoulder blade that was previously used for minced meat. Mata's suggestion was to cut off the most unnecessary things, like connective tissue, and proclaim the rest as a new steak. The Vegas Strip tastes like a New York, except it has a tougher texture, but it is softer than many other alternative steaks and does not require marinating. The ideal degree of roasting is medium.
Picanha
A triangular-shaped steak from the sacrum, from the upper part of the thigh, on top is covered with a uniform fat layer. In English, this part is called the top sirloin cap.
This is a favorite cut of Brazilians who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, the picanhas are divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with the fat outward, strung on skewers, pressing the pieces closely together - and roasted over an open fire, turning continuously, and then cut into thin pieces - again across the fibers.
Whole pikanya is best cooked in the oven, but in Russia it is often sold already in the form of sliced steaks. They must first be salted and left to marinate for half an hour, and you need to fry, remembering the main thing: do not overdry. First, on high heat for two minutes on each side (then on low heat for another 2-4 minutes on each side; in the case of a charcoal grill, on indirect fire). The meat is lean, but due to the fat strip, the necessary juiciness is communicated to it during this time. The ideal degree of roasting is medium. Pikanya is valued not for tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate pikanya, we will not dissuade you: it will also turn out very tasty.
Sirloin
Also a cut from the sacrum. Cut from the loin near the widest part of the tenderloin. The meat is quite soft, but at the same time fragrant. A whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs of your choice) and send it to the oven, preheated to 160 degrees, for an hour and a half. Sirloin steaks are easy to overdry, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, and preferably medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a pan with a small amount of vegetable oil (finally add a piece of butter, a couple of garlic cloves and a rosemary branch to the pan). If grilling in a contact grill, simply press the button and wait for the desired degree of roasting. And be sure to let the steak rest after cooking.
Rump steak
A steak from the butt, with rather tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are low price compared to premium steaks and bright rich beef taste. Before frying this steak, it is better to marinate it well (4–8 hours) (the basics are traditional, to your taste: citrus fruits, wine, good vinegar, it works very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, fry for 4-5 minutes on each side, turning regularly, also over moderate heat.
Whoever thought of a more affordable sirloin, his wish came true. Rump Primebeef has appeared in our butcher's shop, almost as good as sirloin in rich aroma and taste, but noticeably less expensive. There is only one caveat: this cut is cut from the back of a meat bull, and therefore, if cooked incorrectly, it can turn out to be harsh. Just leave the beef thigh in the refrigerator for 8-10 hours with softening marinades (like soy sauce, red wine, tomato pulp or onion juice) - and it will fully delight you with its taste.
Storage recommendations: after opening the vacuum package, the marbled beef thigh is stored in the freshness zone of the refrigerator (temperature 0 ° C) for no more than 3 or 4 days. Pre-blot the cut with a napkin to remove excess moisture, and wrap it with a waffle towel to prevent airing. The towel should be changed every day for a clean one. Also, make sure there are no dairy products nearby.
You can order a Rump Primebeef cut of marbled beef from us with delivery.
- Note:
- the weight of one cut can vary from 2 to 2.5 kg;
- the price is for 1 kg;
- simple step by step
How to cook Rump Steak? This type of steak often remains in the shadow of its premium "brothers". It is believed that the ramp steak is quite hard and can be easily turned into a piece of the sole. This is partly true. But, if you stick to the technology, the ramp steak will surprise you with its juiciness and excellent taste. Where is he from?
The ramp steak is cut from the so-called rump (thigh part of the carcass). Steaks cut across the fibers at an angle are. This part of the carcass of the animal during life is very mobile, which makes the hip meat tougher in comparison with other cuts.
However, those who have tried the ramp steak note its pronounced "beef" taste. Some even claim that it is not inferior in taste. The meat is quite lean. It has no fatty streaks or bones that would give the meat extra juiciness. That's why it's easy to dry out. This steak requires certain skills in working with meat. Due to these features, the ramp steak is an order of magnitude cheaper than other cuts.
Cooking features
A ramp steak will make an excellent grilled steak. Also, this steak can be twisted in a meat grinder and minced, which will make excellent burger patties. Rump steak is also known as rump steak. In the view of most citizens of the post-Soviet space, this is beaten meat, fried in breadcrumbs.
If you still decide to cook, then in the case of a ramp steak, you can’t do without a marinade. Pepper, salt, a little oil and lemon juice will do. The latter will soften the rigid muscle fibers of the ramp well. True, it will take a long time to marinate - about 40 minutes. A very tender and juicy steak will turn out if you marinate it in soy sauce and leave it in the refrigerator overnight. After frying the meat on a preheated grill, you can put it in the oven for another 10 minutes. The ideal doneness for a ramp steak is medium rare or medium.
Rump steak is also suitable for cooking meat dishes in a wok pan. The meat should be cut into medium-sized strips and fried in a sauce with vegetables.
Miratorg Holding is the largest Russian producer of high-quality meat. What is meat used for? The obvious answer is for semi-finished products - like fast food. The company, founded in 1995, merged with the Brazilian company Sadia, began to supply the market with semi-finished products prepared using a unique technology. One of the types of supplied semi-finished products are steaks.
Features of steaks from Miratorg
The steaks use beef and pork of the highest grade. The Aberdeen Angus breed of meat and dairy bulls is grown on herbs and grain of the company's own production. This ensures the inherent quality and taste of the meat.
Below are the different types of steaks.
The tender shoulder part of the carcass used for the production of “blade steaks” is soft and tasty meat for preparing a family dinner or lunch. The presence of thin cartilage, with proper frying, not only does not worsen, but rather adds spice to the dish. Due to the selected breed of gobies and the part of the carcass used, it can be quickly fried in a pan or grill, or baked in the oven. Roasting in the oven will be effective for lovers of a fully fried steak. The allocation of this type of semi-finished product is fully called "top blade".
Used for a steak called "Chuck Roll", the long muscular part of the back, from the cervical region to the 5th vertebra, is prepared according to the Medium standard (presented on the package) with a few differences:
- it is necessary to break the structure of the cartilage by piercing it in several places;
- observe the phased clarity of roasting for the gradual rendering of fat.
Packing a steak by weight from 350 g, which allows you to purchase a blank for a dish both for one person and for a large company (4-5 kg).
Lean, with a small presence of fatty layers, Denver steak from the loin of the cervical marble breeds of bulls, suitable for the "losing weight" population of Russia (230 kcal per 100 g). The cartilaginous fibrous part is quickly fried according to standard technology. The minimum package weight is 290 g, which is enough to prepare a lean dinner for two.
Considered a "brutal", masculine type of steak, "flank" is cut from the hem, part of the flank, is a lean dish. The energy value is only 180 kcal per 100 g. The meat is tough, it needs to be chewed thoroughly. But due to the special cooking technology, the finished dish becomes quite tender.
A cut of marbled beef ribs is the basis of the asado steak. A high-calorie dish for true connoisseurs of steaks. 100 g of the Product contains 360 kcal.
The roasting method is standard, but according to reviews, a man's hand is required!
The most tender butt of young calves of the same Black Argus breed is an excellent steak for frying outdoors (open fire or grill). Highly nutritious meat (940 kcal per 100 g), with frequent veins of a marble pattern, does not require the addition of spices and seasonings. Packing from 490 g.
The name of the steak speaks for itself! The recipe "smells" of Latin America. Its Feature:
- the most delicate soft inner part of the thigh;
- requires pre-marination;
- suitable for grilling.
A package of at least 490 g is suitable for preparing a nutritious meal for two. The energy value of the product is 220 kcal per 100 g of the product.
Advice! The traditional roasting method is used (see package).
Tough but juicy pieces. The minimum package is 400 g. The absence of veins makes it possible to chew the pieces without hindrance, and the framing fat layer nourishes the meat and gives it juiciness and a crispy crust. Well-done cooking technology is recommended, but, according to reviews, it is also suitable for cooking according to other cooking technologies used for this product.
Connoisseurs of real beef taste will love the Bavet steak, which is in no way inferior to Denver steak in its qualities. The roasting technology is identical to Denver. But there is one feature - women really like this type, judging by the reviews, due to the soft, beef taste, but more tender meat.
The most inexpensive version of the steak, the classic, is called “Classic” - these are selected pieces of meat, with fewer layers and many roasting options. No additional pickling required. Spices, herbs and vegetable garnish are added as desired. Packing from 340 g at a price of 200 rubles.
Ribeye steak is similar in characteristics, which means grass-fed animals.
T-bon
Let us turn to the consideration of pork steaks, as well.
The teebone stack has its own characteristics:
- fewer bones, and they are quite soft;
- it is necessary to allow oxygen to be saturated before cooking for 30-60 minutes;
- pork fat gives a good impregnation to the dish;
- low cost of the product from 140 r for 310 g;
- The energy value is only 200 kcal per 100g.
Roasting technology:
- fry in a pan on each side for 1 - 2 minutes to defrost the meat;
- bring to a crisp, also on each side (takes no more than 5 minutes).
For lovers of fried pork - an unsurpassed dish.
Country
Let's get back to beef steaks. The cut of the inner pelvic part in a rustic way is also called the "butcher's steak". There are few veins and fatty edging. The shape is unusual - it resembles a "boomerang". Packing weighing 500 g. Cost from 650 rubles.
The roasting technology is standard for the preparation of marbled beef.
"Gentle"
And again, the pork steak is “tender”. A pure carbonade pork steak is an inexpensive, but tasty and truly tender product for a small and large family. Packages weighing from 300 g will allow you to fully enjoy the taste of excellent pork, but:
- thinly sliced \u200b\u200bmeat cooks quickly (6 minutes is enough for this);
- does not require additional seasonings and spices (supplied with salt and spices);
- energy value - 520 kcal per 100 g.
- cook in a pan, as the thickness is only 1-1.15 cm.
Selection of meat for steaks
High-quality meat of own production is the key to success!
Important! Although semi-finished meat goes under category B, which means at least 60% meat, but in some types of steaks, especially beef, it reaches 100% (category A).
Fattened and raised animals on the company's own fields, freely grazing and full-fledged use, allow the meat to be tender, juicy and surprisingly tasty. Selected young animals 3-4 months before slaughter are limited in movement by organizing grazing sites. This allows them to gain fleshiness. No GMOs or extra additives. Also, the fattening of animals in the Miratorg company is based on a balanced grain-grass nutrition of animals from their own fields. This beef will get excellent marbling.
Steak cooking technology
Release from packaging. A slightly rotten smell of meat is possible after being released from the packaging. The presence of an odor indicates that the meat has matured sufficiently. Initially, it is necessary to allow the semi-finished product to be saturated with oxygen, this can take up to 30 minutes. After settling the semi-finished product, the unpleasant odor disappears.
The degree of roast depends on preference, but it is recommended for a steak medium (Medium), almost completely (Medium well) or completely done (or Well done).
Steaks fry at 180 degrees Celsius:
- medium - 6-7 minutes;
- medium well - 8-9 minutes;
- well done - requires steaming after medium well.
To cook steaks you need:
- a frying pan with a thick bottom;
- grill, grate;
- turning tongs.
The recipe and technology for preparing steaks is indicated on each package of Miratorg semi-finished products.
Analysis of consumer opinion
The main characteristics, according to consumers about Miratorg products:
- quality;
- high price.
The company uses only the best premium (striploin) meat. Growing and full-fledged care of animals requires significant investments. This is the justification for the cost of production.
Important! Specify the date of receipt in the store on the package, so as not to be mistaken with the storage time in the refrigerator!
You can buy semi-finished products in numerous networks, or in Miratorg corporate stores - where the cost will be slightly lower. This is the perfect dish to cook on a pan or grill!
The most expensive and beautiful steak meat in the world is beef, but not plain, but marbled! She got her unusual name due to the amazing pattern on the meat. The fatty layers on the red fibers of the meat form a thin patterned cobweb that looks very appetizing. And during cooking, this marble pattern melts and fills all the meat with hot juice, making the steak juicy and tender.
Ribeye steak
The most popular marbled beef steak is the ribeye steak. They make it from the thick edge of the bull, which is located on the dorsal part of the animal. Such meat has thin fibers, so the finished steak is quite soft and juicy. On the ribeye, all the inclusions are distributed very evenly and are most pronounced.
The best way to cook such a steak is, of course, to grill it until golden brown. All fat will melt when heated and fill the meat with delicious aromatic juice. Appetizing vegetables: peppers, corn, squash, tomatoes - will be a great addition.
Steak "New York" or Striploin steak ("New-York" steak, Striploin steak)
The brightest and richest taste of meat will give you New York steak. This is a thin edge steak. The cut is located in the lumbar part of the bull carcass. It is distinguished by its oblong shape, denser fibers than ribeye and an appetizing fat layer from one edge.
When preparing such a steak, the meat is thoroughly saturated with juice due to the fatty edging. The most perfect striploins are obtained on the grill with medium roasting. Grilled vegetables and fresh herbs are best served as a side dish. And dry red wine will ennoble your culinary masterpiece.
"T-bone" steak (T-bone steak)
A unique combination of tenderness and toughness - all this is a powerful T-Bon steak (T-Bon). It really is a large cut of meat on a T-shaped bone, with a soft melting tenderloin on one side and a large and rich part of a striploin on the other. Such a steak is obtained from the lumbar part of the animal with the capture of the bone and tenderloin.
Best of all, this steak will reveal its notes when cooked over an open fire. It is sure to fall in love with both men who prefer real meat for a steak, and women who choose a more tender steak. Tibon is best served with tomato or mustard sauce.
Porterhouse steak
Marbled beef steaks are very juicy and rich. Especially, I would like to highlight the Porterhouse steak! These are equal parts of the tenderloin and striploin from the lumbar zone of the bulls on the T-shaped bone. To put it simply, this is a T-bone steak with a lot of tenderloin. The finished steak will pleasantly surprise you with the softness of the tenderloin, which simply melts in your mouth, and the richness and fleshiness of the striploin.
Porterhouse should be cooked on the grill, the meat for the steak will be the most juicy and fragrant. Roasted vegetables and potatoes are a great addition to a steak. From drinks it is worth giving preference to dry red wine.
Grill ribs, grilled portion ribs (Short ribs, Flanken Style Ribs)
If you are a real meat eater and are looking for something new for yourself, then try portioned ribs. Across the cut bones from the chest part of the bull will be very juicy and tasty when cooked. And what a spicy aroma of smoke will be impregnated with meat on the bone, fried on the grill.
It is best to fry hot ribs in nature with friends and relatives. Fragrant hot meat for steak, fresh vegetables with herbs and pleasant drinks. Such a pastime will leave warm and tasty memories for everyone!
Steaks "Filet-mignon" and "Chateaubriand" (Filet-mignon steak, Chateaubriand steak)
The most premium part of marbled beef is the tenderloin. The most delicate, fine-fibered and neat. The notch is located under the spine and is absolutely not used when the animal moves. This meat just melts in your mouth! Tenderloin is the choice of the most demanding gourmets.
From such “royal” meat it is customary to cook perfect Filet Mignon steaks! Surprisingly beautiful, perfectly even, 5 cm thick. Filet mignons are cooked to Medium, the meat is indescribably tender. Dry red wine, wonderful music and you will fly away to a gastronomic paradise.
Chateaubriand is a large filet mignon, which is served without standing, but is laid out on a plate in length.
Flank steak, Flank steak
Flank is one of the most popular and memorable cuts from marbled meat. This is a piece of pulp from the abdominal cavity of a bull. This meat is moderately fatty with thick straight fibers.
It is customary to cook flank steaks from the flank. Add fragrant spices: a mixture of peppers, salt. And start frying juicy steaks on an open fire. The meat will turn out very fragrant and moderately juicy. Fresh tomato-based sauces are the perfect garnish for flank steaks.
Steaks "Top Blade" and "Flat Iron" (Top Blade, Blade steak, Flat Iron steak)
The outer part of the shoulder blade (Top Blade) is a very tender and juicy meat for a steak, which, due to the presence of a central vein, acquires a well-recognized appearance. There are several options for cutting steaks from this cut.
If you remove the center vein when cutting, you get a Flat Iron steak.
If the midrib is not removed, you will get Top Blade steaks (the midrib softens during cooking).
Steaks are fragrant with delicate fibers and thin layers of fat.
Steak "Chuck Eye Roll" (Chuck Eye Roll Steak)- this is a good alternative to Ribeye, especially at a cost, but the meat here is less tender and fragrant. It is better to marinate before grilling.
Vegas Strip Steak - in terms of its taste, it is close to the New York steak, only it is cut not from the lumbar cut, but from the shoulder blade. This is good steak meat.
Steak "Osso Buko" (Osso Bucco) - shank, sawn into transverse "steaks". Valuable cut with rich beef flavor. Ideal for stewing, for example, for cooking ossobuco.
Denver Steak- cut from the meat pulp, isolated from the central part of the neck. You can cook it in the traditional way - on the grill or in a frying pan. Pickling will give it a special shade in taste.
Steak "Medallion" (Shoulder Tender Portioned)- Looks almost like a filet mignon. It has a similar taste and texture at a low price.
Steak "Ball Tip" (Sirloin, Ball Tip Steak)- a fairly "economical" steak, suitable for grilling. Valued for excellent taste and softness. Before cooking, it is better to use the marinade.
Pikanya Steak (Coulotte Steak) - it is prepared from the fillet of the upper part of the thigh, which is distinguished by its characteristic triangular shape, rather elastic fibers and a solid layer of fat. It is fat that gives the steak a special sweetness and rich taste. Link to cut
Rump Steak- portioned steak from the back of the thigh. It has a strong, pronounced meat taste. Before cooking, it is better to use softening marinades.
Steak "Apple" (Eye of Round Steak)- lean and economical steak from the tender sirloin of the outer part of the thigh. It has a fairly elastic texture. Designed for frying and stewing in a pan.
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